Homemade Yogurt has NEVER been easier than with this Cold Start Instant Pot Yogurt. Two ingredients and time is all you need to have perfect, creamy, thick yogurt.
If you are looking to make yogurt without ultra-pasteurized milk, be sure to grab my recipe for Instant Pot Yogurt. If you are looking for more Instant Pot Recipes, please check out all Instant Pot Recipes.
One of the biggest reasons I love my pressure cooker is for Homemade Yogurt.
It was one of the first recipes I mastered and I make it every week.
But a lot of people have been asking how to make Cold Start Yogurt, and I am here to say, that Instant Pot Cold Start Yogurt is so much easier than my original Instant Pot Yogurt Recipe.
Cold Start Yogurt
It could not be easier to make yogurt using cold start yogurt, and it is nearly IMPOSSIBLE to mess up--the same can not be said about my traditional Instant Pot Yogurt.
There are no thermometers needed, no boiling of milk, and no wondering if your milk didn't reach the right temperature to achieve perfect yogurt. Plus cold start yogurt comes out thick, just like Greek yogurt--no need for straining!
Just two simple ingredients and a pressure cooker are all that is needed for this cold start yogurt.
Ingredients for Cold Start Yogurt
- Ultra Pasteurized Milk or Ultra-Filtered Milk
- 2 tablespoons plain yogurt with active cultures or a yogurt starter
Ultra Filtered or Ultra Pasteurized?
Cold start yogurt works using milk that is ultra-pasteurized. That said, for the creamiest, thickest yogurt, ultra-filtered milk works best.
Ultra-Filtered milk is still pasteurized, but it also goes through a special filtration process. The result is ultra-filtered milk with 50% more protein, 30% more calcium and half the sugar of regular milk and lactose free. Which yields a yogurt that is creamier and thicker. It also is higher in protein and calcium and lower in sugar--perfect for anyone watching their sugars.
You can look for a brand, like Fairlife brand for ultra-filtered milk.
How To Make Cold Start Yogurt
Step One: Clean your Instant Pot
- Be sure your pressure cooker is clean and you use a clean inner ring when making yogurt--no one wants yogurt tasting like Instant Pot Chili!
- I wipe my inner pot down with vinegar and then rinse well and dry.
- I also recommend a separate sealing ring to use for yogurt--not necessary but it does help!
Step Two: Add Milk and Starter to Pressure Cooker
- Whisk 1 cup of the milk with the starter until well combined.
- Pour remaining milk into inner pot of pressure cooker.
- Whisk in starter mixture.
Step Three: Incubate Yogurt
- Place lid on pressure cooker.
- Hit "Yogurt" and it should read 8:00. Be sure NORMAL is lit up. If LOW is let up, you must change to normal heat for incubation to occur, by hitting yogurt again until normal is lit up.
- Let it begin to incubate.
Step Four: Refrigerate Yogurt
- After 8 hours, remove inner pot from pressure cooker.
- Cover with plastic wrap and refrigerate for another 8 hours.
- Place yogurt in glass jars to store in refrigerator.
Tips for Making Cold Start Yogurt
- There is NO substitution for ultra-pasteurized milk. If you do not use ultra-pasteurized milk, you need to follow these instructions for Instant Pot Yogurt. Most Organic Milks are Ultra-Pasteurized as well--but be sure it is labeled "ultra-pasteurized"
- Use any percentage of fat milk you like for this cold start yogurt, the higher the fat percentage the creamier the yogurt. I prefer 2% Ultra Pasteurized Milk.
- You can cut this recipe in half, or if you have an 8-quart pressure cooker, you can also double this recipe for homemade yogurt.
- For homemade yogurt, you must use either use a yogurt starter or plain yogurt with active live cultures. I like to use plain Greek yogurt--Chobani or the store brand.
- Feel free to sweeten yogurt with vanilla extract, honey, maple syrup, or fruit AFTER incubating.
- A huge tip for making yogurt in the future is to FREEZE your starter immediately after fresh yogurt is made. I recommend using an ice cube tray. Each ice cube holds 1 tablespoon of yogurt so you will know exactly how much yogurt to defrost when making a new yogurt batch. Just be sure to thaw your yogurt cubes in the fridge to not alter the cultures in the yogurt.
- If you would like tangier yogurt, set the incubation period to 10 hours instead of 8 hours.
- Homemade yogurt should last for up to 10-14 days in your refrigerator.
More Instant Pot Basic Recipes
- Instant Pot Chicken Stock
- Instant Pot Spaghetti Sauce
- Instant Pot Chicken Breasts
- Instant Pot Beans
- Perfect Instant Pot Hard Boiled Eggs
- Instant Pot Steel Cut Oats
Instant Pot Cold Start Yogurt
Ingredients
- 52 ounces Ultra Pasteurized Milk Ultra-Filtered is BEST--see notes
- 2 tablespoons prepare yogurt with live cultures or yogurt starter
Instructions
- Whisk 1 cup of the milk with the starter or prepared yogurt until well combined.
- Pour the remaining milk into the inner pot of pressure cooker and then whisk in starter mixture.
- Place lid on the pressure cooker. There is no need to seal.
- To set the incubation time, hit yogurt function and then adjust function until the time reads 8:00 (be sure pressure is at normal and not low--if at low hit yogurt again.)
- After the 8 hour incubation period, remove inner pot from pressure cooker. Cover with plastic wrap and place in refrigerator for 8 hours.
- After refrigeration, store yogurt in glass containers for 10-14 days.
Equipment Needed
Notes
- Fairlife milk is also ultra-filtered, which means it has more protein and less sugar, meaning it will produce a thicker yogurt than just ultra-pasteurized milk. If you use ultra-pasteurized milk, not ultra-filtered milk, you may want to strain your yogurt for super thick yogurt.
- Ultra-filtered milk does seem to be more foolproof than ultra-pasteurized milk--as a couple of brands have not set up as well for readers.
- If you have an Instant Pot Evo Duo Plus, select custom temperature using the yogurt function and set to 110 degrees.
Nutrition
This instant pot yogurt method was named "Cold Start" by Freida Loves Bread to the best of my knowledge.
Patricia Friestad
Why don't these recipes ever state what SIZE Instant Pot? I have a 3 qt mini Duo. Can I use the entire 52 oz. Of Fairlife milk?
Also, do you mean that the blue ultra-filtered is better to use that the red ultrapasturized ?
Thanks!
Kristen Chidsey
Hi Patricia. I test all of my recipes in both a 6 and 8 quart. This method does work in a 3 quart and you can prepare the full batch 🙂 As for the milk, ultra-filtered (any fat percentage) is more fail-proof than milk that is just ultrapasteurized. I hope that helps clarify.
Bonnie
I am trying the cold method now, for the first time, after doing the other way a few times. I have enjoyed the hot one, but had some difficulty with it firming enough so I would add some dry milk and set it for a longer time. My question is, do I need to put the whole inner pot in the fridge to get it firmed up? Mine is an 8 qt one so rather a tight fit. Will it be affected much to go ahead and put it in glass jars right away?
Thanks so much!
Bonnie
Kristen Chidsey
Hi Bonnie! Personally, I do prefer putting the whole inner pot in, but in a bind, I have placed immediately into jars. Another option is to put 2 cups of warm water in bottom of your pot and put your mixture into heat-safe jars on the trivet and incubate for the same amount of time. I hope that helps.
Taylor
My instapot yogurt button has a low medium and high setting. Do I set it at medium? it doesn’t say normal.
Kristen Chidsey
Can I ask what model you are using Taylor? That will help me correctly answer that question for you.
Nonni
How many OUNCES are each SERVING, when considering the "70 calories" etc? Also, are you basically calculating the info on the milk, and the 'whopping' 2 tablespoons of starter, combined- or, how did you gather this info? My daughter needs to know, closest that we can, what the carbs, proteins & sugar fibers... etc are. We have been trying to calculate it by combining all of our ingreds, but then- because quite a bit of liquid is absorbed by paper towels (what we use) at the end- how are we to KNOW what is in THAT liquid? lol, I told her "THAT is ALL of the BAD stuff, like calories & carbs- we can eat this all and fee good about it" - she laughed and said "I don't think so"
help.
Kristen Chidsey
Hi Nonni! Calculating how many ounces would be in 70 calories after you drain off yogurt will vary from person to person based on the length of straining time and milk used. In my best estimate, for strained Greek style it would be 4 ounces for 70 calories.
Brendan
I am also curious how the macros and calories were determined. The changes relative to the milk seem to track with what I have found, higher protein with less fat and carbs, but I would still be interested in finding out how these specific values were reached. Thanks!
Kristen Chidsey
Hi Brendan! I use a nutrition calculator.
Heather Moller
I am trying to use the cold start method in a 6 at Duo without a yogurt button. What exactly does the yogurt button accomplish if you skip the boil step?
Kristen Chidsey
Hi Heather! The yogurt function hold the temperature at about 115, which is needed for incubation of yogurt. The other functions are much higher temperatures.
Kathy C.
I made this recipe, but it did not "set" properly; when I opened it after 8 hours, it was still liquid like milk. I used 1/2 gallon, not 52 ounces - I wonder if I needed to adjust the yogurt/starter to 3 TBS??
I cleaned the pot with vinegar first, rinsed, and then cleaned with boiling water on both the pot and sealing ring. I used the yogurt setting with normal and 8 hours. I have an Instant Pot Duo.
Any suggestions for what may have gone wrong? I'm bummed, because I used a $5 half-gallon on Trader Joe's Ultra-Pasteurized milk and Greek Yogurt with live/active cultures, that I had to throw out.
Kristen Chidsey
Hi Kathy! I am so sorry you did not have success, I understand your frustration. A few things: Be sure your yogurt setting was on "normal" and not low. Your yogurt WILL set up more after being refrigerated for 8 hours. And I have never personally used that brand of milk for this yogurt, in theory, it should work fine, but utlra-filtered milk does seem to be more foolproof than ultra-pasteurized milk.
Kathy
Just wanted to post the successful results using Fairlife, since my email replies don't show up here! Thanks for all the quick replies and helpful suggestions!
Another question: If I'm straining my yogurt after refrigeration to make thicker Greek yogurt, do you think it's okay to refrigerate for a shorter time (say, 4-5 hours), and THEN strain the yogurt 3 hours for Greek? So, the total would be 8-ish hours before it's "done".
Seems like it would be okay but thought I'd get your input! I plan on making this regularly so I want to make sure it doesn't become so time consuming that I stop doing it!
Kristen Chidsey
Yes absolutely Kathy! With the quick start method, that is plenty of time to wait. So happy you have had great success.
Jessica
Trying this for the first time!!!! I did half batch (not because the milk was used before i got to it!!! Wink wink!)
Michelle
Have tried this twice with 2% fairlife and bow when I opened the IP yogurt is really watery 🙁 not sure why is this, I hope it thickens in the fridge. So dissapointed
Kristen Chidsey
Hi Michelle! I am so sorry you have had issues. My best guess is that your yogurt setting was on low and not normal. Be sure when you hit yogurt that the light under normal is lit up, not low. If is on low, hit yogurt again until normal is lit up. If that is not the issue, it could be your starter is not good. I would be happy to help you troubleshoot that. Just let me know what you are using.
Marla Henderson
When I push the yogurt button it says boil but that will kill the yogurt starter bacteria. A time never appears! Help?
Kristen Chidsey
Hi Marla! Press cancel. Then press the yogurt button again and then hit the adjust button until screen reads 8:00.
Brad
Do you need the pressure cooking lid or can you simply use the glass cover?
Kristen Chidsey
The glass lid works Brad. Enjoyed
Kim Gordon
Hello! I accidentally purchased vanilla flavored Skyr to make this recipe 🙁
Wondering if I can still make it, or do I have to go back to the store?! 🙁
Kristen Chidsey
You can certainly use it Kim, just keep in mind you will have a slight vanilla flavor to your yogurt.
Dixie Cagle
I love how easy this recipe is! The family loves it and I can't seem to make it fast enough.
I was wondering if its possible to make coconut yogurt using this recipe and adding cream of coconut?
Kristen Chidsey
Hi Dixie! I am so glad you enjoy this method. As for coconut milk, it is a different process. I have a recipe for Instant Pot coconut yogurt you can follow.
Sana
Does the milk have to be room temperature when starting the incubation? I made yogurt using fairlife milk twice, both times it was not done in 8 hours. I used refrigerated milk without bringing it down to room temperature.
Kristen Chidsey
Hi Sana! The milk does not have to bee room temperature. A few things that may instead be the issue. First, check to be sure your yogurt is set to normal incubation not low. Also, be sure you are using yogurt that has active cultures and is not expired. It is also key to whisk in the starter fully. Hope those tips help.
Susannah Skyer Gupta
Thank you for this and other reliable, straightforward Instant Pot recipes. Just wanted to note here for others that Simple Truth Organic milk, which is the Kroger store brand, is ultra pasteurized. Was happy to see this when this was substituted in my online grocery order; it's less expensive than Horizon and works well in this recipe.
Kristen Chidsey
Thank you for letting us know that the brand works well for you!
Karen
Thank you for the nutrition information. Out of curiosity, how much do you consider 1 serving?
Kristen Chidsey
4 ounces 🙂 Enjoy!
Shelly
I was wondering if this recipe works if you double it. I have a 6qt instant pot. Using the 1/2 gal of milk works great. I would just like to be able to make it less often, but because i use grass fed organic milk, which is expensive, I don't want to waste it, even once.
Kristen Chidsey
Hi Shelly! I have doubled this many times with great success.
Erik
I've used this recipe many times and it always comes out great. I add 1/2 can of low-fat sweetened condensed milk with the milk and starter and set it for 9 hours. I then transfer it to a strainer I found (Eurocuisine brand available online) and let it strain for 7-8 hours. It comes out super thick, almost like Icelandic Skyr. Sometimes I'll use a hand-blender and whip it briefly to get a super smooth texture. This has been a life-changer in our house! We put our favorite jams in the bottom of small 8oz glass jars, fill up with yogurt, screw on the caps, and we're set with a week's worth of individualized super tasty yogurt. No wasting plastic cups and lids and a huge cost savings if you eat yogurt regularly.
Kristen Chidsey
I am so glad you enjoy Erik! Thank you for sharing your addition of condensed milk as well 🙂